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Eggplant Pasta

Rated as 4.06 out of 5 Stars
0

"Easy and quick pasta dish!"
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Ingredients

55 m servings 295
Original recipe yields 8 servings

Directions

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  1. Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
  2. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
  3. Pour sauce over pasta.

Nutrition Facts


Per Serving: 295 calories; 8.3 48.8 8.9 0 145 Full nutrition

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Reviews

Read all reviews 12
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I received several small eggplants from my daughter's garden, but what to do with them? Allrecipes to the rescue! This sounded the easiest, so I made it! Absolutely a winner! I used whole g...

Most helpful critical review

This recipe is very plain. There isn't any seasoning at all. I added extra garlic, fresh basil, salt and pepper to boost the flavor. I also added about 8 ounces of quartered mushrooms along with...

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I received several small eggplants from my daughter's garden, but what to do with them? Allrecipes to the rescue! This sounded the easiest, so I made it! Absolutely a winner! I used whole g...

added onion green pepper to garlic; added small can of tomato sauce, added black olives, artichokes, fresh basil and a little fresh parsley; also Italian seasoning, some crushed red pepper and s...

This recipe is very plain. There isn't any seasoning at all. I added extra garlic, fresh basil, salt and pepper to boost the flavor. I also added about 8 ounces of quartered mushrooms along with...

Quick, easy and tasty! I added a bit of fresh basil and used penne pasta instead of rigatoni.

Yes! It was awesome!

Delicious and amazingly easy! I also added artichoke hearts to the sauce.

Made for another person & added 14 is black beans drained, 14 oz spinach drained, 8 oz mushrooms & whole grain med shells instead of penne

I salted slices of peeled eggplant and let it sit for 30 minutes. I washed off the salt and then cut the slices into cubes. I put the eggplant on a baking sheet with 1/2 of the tomatoes, mixed ...

Fast and easy, but needed some herbs (and salt) to make it less boring.